Who Here Makes Scratchsf Vanilla Cake Recipe?????

Hi, twice I've made Scratch SF recipe for vanilla cake. It's pretty good, moist and has plenty of flavour. I make the version with egg whites, butter and milk.

I can't really call it a white cake as the use of butter makes it more of a yellow cake. I can't access shortening here is Aus.

I'd like to know (since its such a popular cake) who loves it! Who has some tips for making it, who has tweaked the recipe and what variations of the recipe have you tried, eg, lemon, pumpkin, etc?? And do your customers love it, Or have you found a better recipe since????

I think I may have finally found my vanilla cake recipe??? So any tips would be appreciated!!!

Shortening is available: crisco can be found at the various import stores or http://www.usafoods.com.au/ or look for solite shortening [or bakery shortening] is available at cake decorating stores, bakery suppliers or caterer's supply houses.

Failing that, look for a whiter butter: unsalted is usually less yellow: coles generic is whiter than Woolworths generic: or even a European import like Lurpak ...

US sour cream is 18-20% butterfat, so you should be usuing AU Light sour cream ..

US cake flour is bleached low protein flour. The nearest we have [supermarket-wise] is Anchor Lighthouse flour ...

Yes, I use Anchor brand cake flour, although I've notice they've changed their label to "Biscuit and Pasty" flour. It's the same thing though. It's very annoying when company's change their packaging. I probably wouldn't order shortening over the net. I can't warrant paying for postage and handling. (Especially after the expensive cocoa debarkle). I've been using full fat sour cream. What would the difference be, do you think compared to the US lower fat sour cream?

ANo I have never tried it as a cake but I think I might with my next cake. The recipe calls for one vanilla bean , I have found that there is a big differance in my town of my choice of the vanilla bean. We have a small all natural store and the beans they carry a very moist and easier to work with than the bean that I bought at the regular grocery store, however there is a hush price differance but I feel it's worth the price differance

Danilou, I'm a hobby baker, not a pro, but I LOVE her white cake. I use it as my go-to white/vanilla cake recipe now. It also makes great cupcakes. The only other flavor I've tried is cookies and cream cake batter. I used her recipe and added crushed oreo cookies to it. Turned out wonderful! I've tried all kinds of white/vanilla recipes and this is the one that turned out the best. I really like it. I have used a Princess flavoring in it and my nieces and nephews loved that change in flavor. Everyone else I've made white/vanilla cakes for has also loved this recipe. I think you'll be really happy with it. As mentioned above, this is now my go-to white/vanilla cake.

Forgot to mention...I also use butter in the recipe, but it still looks white to me, not yellow. I follow the directions exactly and have always been happy with the outcome.

AThe little store I get my beans at are sold in a little glass tube. They are 2 beans foot $10 but like I said they are big and moist and full of flavor . I bought some at the regular grocery store and they were dry and I got hardly anything out of them. I've heard of a lot of ppeople buying there beans off of eBay how are they? Are they moist ?

The little store I get my beans at are sold in a little glass tube. They are 2 beans foot $10 but like I said they are big and moist and full of flavor . I bought some at the regular grocery store and they were dry and I got hardly anything out of them. I've heard of a lot of ppeople buying there beans off of eBay how are they? Are they moist ?

It depends on the seller. I read the description to make sure I'm getting good ones. And they are fantastic, very soft!!! Just read the description or ask the seller. Where do you live?

Danilou, I'm a hobby baker, not a pro, but I LOVE her white cake. I use it as my go-to white/vanilla cake recipe now. It also makes great cupcakes. The only other flavor I've tried is cookies and cream cake batter. I used her recipe and added crushed oreo cookies to it. Turned out wonderful! I've tried all kinds of white/vanilla recipes and this is the one that turned out the best. I really like it. I have used a Princess flavoring in it and my nieces and nephews loved that change in flavor. Everyone else I've made white/vanilla cakes for has also loved this recipe. I think you'll be really happy with it. As mentioned above, this is now my go-to white/vanilla cake.

Forgot to mention...I also use butter in the recipe, but it still looks white to me, not yellow. I follow the directions exactly and have always been happy with the outcome.

OMG that sounds so yummy! I'm going to try that!!! Does it make the cake heavy?? What is Princess flavouring? Does it change the colour?

Danilou, I'm a hobby baker, not a pro, but I LOVE her white cake. I use it as my go-to white/vanilla cake recipe now. It also makes great cupcakes. The only other flavor I've tried is cookies and cream cake batter. I used her recipe and added crushed oreo cookies to it. Turned out wonderful! I've tried all kinds of white/vanilla recipes and this is the one that turned out the best. I really like it. I have used a Princess flavoring in it and my nieces and nephews loved that change in flavor. Everyone else I've made white/vanilla cakes for has also loved this recipe. I think you'll be really happy with it. As mentioned above, this is now my go-to white/vanilla cake.

Forgot to mention...I also use butter in the recipe, but it still looks white to me, not yellow. I follow the directions exactly and have always been happy with the outcome.

OMG that sounds so yummy! I'm going to try that!!! Does it make the cake heavy?? What is Princess flavouring? Does it change the colour?

Actually, with the homemade extract, how long it takes depends on how much you're making. At least that's what I've read. If you're only making a quart or less, it takes less time for it to mature. I've read a couple recipes on line that said it was ready in a month for the smaller amounts. To me, that seems like it would be weak, but I've never tried it. I usually make it in a 1.75 liter bottle of vodka, so it sits for 6 months and I shake it up once or twice a week. Homemade extract is sooooo good! It's all I use now. I also get my vanilla beans from the Vanilla Products USA. Good quality beans and the price isn't overly expensive -- especially for how many you get! They are currently out of the Tahitian beans, though. I just ordered a week ago (between the 2nd and the 5th of this month) and no Tahitian beans were available. Their delivery is quick, too! I was informed via email that my order was shipped the same day I placed the order. I already have a new batch brewing with the beans I just ordered.

As to someone saying that ScratchSF's white cake recipe calls for a vanilla bean (or am I mixing it up with a different recipe being discussed?), the copy of the recipe I got from her post mentions extract, but not even a particular flavor. I've used both vanilla bean paste and homemade vanilla extract, however, and it was very tasty.

Danilou, I can't remember how much crumbled oreos I put into the cake batter, but it didn't make it heavy. Everyone who ate it said it was light, tender and delicious. I didn't want to overdo with the oreos, but wanted enough of the taste in there to satisfy my youngest son as cookies and cream is one of his favorites. As to the princess extract...I can't really explain what the flavor is, but it's good. I've been told that it's very similar to what is called "Wedding" flavor. I've never found the wedding flavor around here, but found the princess flavor at our local cake supply store. It's light in flavor, definitely different from vanilla or almond, but not citrusy. I bought some to try and my nieces and nephews went crazy over it when I tried it. I, too, like the flavor of it, but just don't know how to describe it. It also didn't change the color of the cake that I could notice, but the flavoring itself is a little dark. Not brown like vanilla, kind of like there's a hint of red in there, but if it changes the color at all, it's very slight.

FromScratchSF's vanilla cake is my go to vanilla cake as well. The last time I made it, I used the yolks and butter in one recipe and the leftover whites and shortening in another, but used the same flavorings (homemade vanilla and Neilsen-Massey vanilla bean paste). The recipe using the yolks and butter is richer and preferred by my family. The egg white recipe is good as well, light and fluffy and seemed a tad sweeter. I participated in the white cake scratch-off and have also tried, many, many other recipes to find a go-to vanilla cake and this recipe won hands down. Not only because it tastes great, but because it bakes up great every time (a problem I had with other recipes) and makes equally good cupcakes. I haven't, however, tried any of the variations yet.

Definitely my GO TO white cake recipe. I have made both egg white and yolk versions with butter. I used this recipe for the best Amaretto cake I ever made. Love it for cupcakes. I made a baby shower cake with it in the spring (white cake with strawberry filling) and the mother-to-be and husband were thrilled with how delicious and moist the cake was - no leftovers. I have had this fail on me twice and never did figure out why. I suspect my oven caused one pan to cook lopsided while the other was perfect and I had another cake collapse once which I suspect I didn't cook long enough. I have requests by family and friends for it all the time.

Thanks for that, did you find the egg white version had a slight eggy taste? The first time I made it I thought it was the buttermilk, so the next time I made it with regular milk, it was a little better. I want to try Gerle's version with chopped up Oreo's. I'm not sure if they would sink to the bottom at all. Imagine chopped up honeycomb, or chopped up mint slice biscuits. Yummo!

Thanks for that, did you find the egg white version had a slight eggy taste? The first time I made it I thought it was the buttermilk, so the next time I made it with regular milk, it was a little better. I want to try Gerle's version with chopped up Oreo's. I'm not sure if they would sink to the bottom at all. Imagine chopped up honeycomb, or chopped up mint slice biscuits. Yummo!

I think it has an egg-y taste right out of the oven, but it seems to go away after several hours when the flavor of the cake matures. Of course, how much extract or flavoring you add really makes a difference too.